NEYMEEN KASHMIRI STYLE

By quality food products

Ready to cook Neymeen (Seer Fish) Steaks

500 gms

Quality Fish Masala

1 Teaspoon

Quality Turmeric Powder

1 Teaspoon

Quality Red Chillies Powder

1 Teaspoon or according to taste

Large Onions

2

Garlic

5-6 cloves

Quartered Onions (big)

2

Cinnamon and Black Cardamom

25 gm

Green Cardamom and Dry Ginger Powder

25 gm

Black Cumin Seeds

25 gm

Ghee

2 Tablespoon

Kokum (or Kodumpuli)

According to taste

Lotus Stem (Optional)

1

Cinnamon sticks

2-3 pieces

Green Cardamoms

3 - 4

Cloves

4 - 5

Black Cardamom

1 Piece

Garlic Paste

1 Teaspoon

Dry Ginger Powder

1 teaspoon

Cooking oil

As required

Salt

According to taste

  • Pre time

    1 Hr

  • serves

    4

  • difficulty

    Difficult

  • Ready to cook Neymeen (Seer Fish) Steaks : 500 gms
  • Quality Fish Masala : 1 Teaspoon
  • Quality Turmeric Powder : 1 Teaspoon
  • Quality Red Chillies Powder : 1 Teaspoon or according to taste
  • Large Onions : 2
  • Garlic : 5-6 cloves
  • Quartered Onions (big) : 2
  • Cinnamon and Black Cardamom : 25 gm
  • Green Cardamom and Dry Ginger Powder : 25 gm
  • Black Cumin Seeds : 25 gm
  • Ghee : 2 Tablespoon
  • Kokum (or Kodumpuli) : According to taste
  • Lotus Stem (Optional) : 1
  • Cinnamon sticks : 2-3 pieces
  • Green Cardamoms : 3 - 4
  • Cloves : 4 - 5
  • Black Cardamom : 1 Piece
  • Garlic Paste : 1 Teaspoon
  • Dry Ginger Powder : 1 teaspoon
  • Cooking oil : As required
  • Salt : According to taste

Kashmiri Vaari Masala:

Take 5-6 Cloves of Garlic, 2 quartered big Onions, Red Chili Powder, 25 grams of Cinnamon and Black Cardamom, 25 grams of Green Cardamom and Dry Ginger Powder and 25 grams of Black Cumin Seeds.  Add some water and blend all the ingredients together in the mixer to make a thick paste.  (You can use this delicious masala for other curries also)

The Preperation

  • Rub the Seer Fish Steaks with some Salt. Keep them for 15 minutes. 
  • Heat some oil in a pan and fry the fish pieces till they turn golden brown. Take them out in a bowl. 
  • Dice 2 large Onions into thin long slices and fry till golden brown and blend them into to make a fine paste in a mixer.
  • Boil water in a pan and add Kokum to extract its essence.  Remove the Kokum pieces once essence gets extracted in the water, 
  • Take 1 Lotus stem if available, peel it nicely and cut it into diagonal pieces.
  • Heat 1 Tbsp oil in a pan, add 2-3 Cinnamon sticks, 3-4 Green Cardamoms, 4-5 Cloves, 1 piece of Black Cardamom. Sauté. 
  • As they start to splutter add 1 Tbsp Garlic paste.  As the Garlic starts turning brown add the Lotus stems, 1 tsp Fish Masala, 2 tsp Turmeric, and 1 tsp Red Chili Powder. Sauté.
  • Add 1 Tbsp Vaari Masala. Sauté for some more time.
  • Add the Kokum essence water, stir gently and cook for some time.
  • Add the brown onion paste. Sauté  again for some more time. 
  • Finally, add the Fish Pieces, mix it and then add 1 tsp Dry Ginger Powder and some salt. Sauté.  Keep for 2 minutes.  Serve hot.